Half chickens with ribs and skin

[negolien]

Hey All,

Gonna do some more chicken this week. Last try at drumsticks was ok on inside but skin sucked. Ran em pretty low thinking of going up on the heat. Reccomendations?

 

[jaxgatorz]

Crank up the heat..No advantage in low and slow for chicken..I try to cook chicken at a minimum of 325. Good luck !

 

[SmokinAl]

Yes you will have to smoke them at 325 or above to get crispy skin. Personally it's just as easy to crisp up the skin on a hot gas grill. I just pull the chicken off a bit early & throw it on a 600 degree gas grill for a minute or two on each side.
Al

 

[negolien]

Advantages of the 560 grill and smoker baby...thanks will keep u all updated.

 

[Motorboat40]

I've always done my chicken low and slow and they turned out great but I am going to have to try cranking up the heat lile some ther suggested wait so long if it produces the same results delicious smoked chicken.

 

[gmc2003]

I do all my chicken pieces with high heat. Fire up the Vortex/Kettle combo and let them work their magic. A chunk or two of hickory or apple wood over the coals gives the chicks just enough of a smoke profile for our likings.

Chris

 

[civilsmoker]

like others have said, I do chicken between 325 to 375, then if needed a short shot under the oven broiler for the final skin crisp.

If I run 375 nothing is really needed but a bigger stomach.